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Lemon Raspberry Scones

Lemon Raspberry Scones

  • Author: Christopher
  • Total Time: 30-33 minutes
  • Yield: 8 scones 1x
  • Diet: Gluten Free

Description

These Lemon Raspberry Scones combine the bright zest of fresh lemon with juicy raspberries in a fluffy, tender pastry perfect for breakfast or brunch. Easy to bake with simple plant-based ingredients, they deliver a light and aromatic treat that melts in your mouth. Ideal for cozy mornings or delightful gatherings, these scones are versatile, customizable, and full of fresh, lively flavors.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon zest

Butter and Flavorings

  • 1/2 cup cold plant-based butter, cubed
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Wet Ingredients

  • 3/4 cup plant-based yogurt
  • 1 tablespoon apple cider vinegar (natural)

Fruits and Binding

  • 1 cup fresh raspberries
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare Dry Ingredients: Whisk together the all-purpose flour, baking powder, granulated sugar, and salt in a large bowl. Stir in the fresh lemon zest immediately to distribute the citrus aroma evenly throughout the flour base.
  2. Cut in Plant-Based Butter: Using a pastry cutter or your fingertips, combine the cold plant-based butter into the dry ingredients until the mixture resembles coarse crumbs. This will create the flaky texture essential to perfect scones.
  3. Mix Wet Ingredients: In a separate bowl, whisk together plant-based yogurt, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and vanilla extract (natural) until smooth and glossy.
  4. Combine and Fold in Raspberries: Add the wet mixture to the dry ingredients and gently fold until just coming together. Sprinkle in fresh raspberries that have been lightly dusted with the natural gelling agent to prevent excess moisture from soaking the dough.
  5. Shape and Bake: Turn the dough onto a floured surface, pat it into a 1-inch thick circle, then cut into wedges. Arrange the scones on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 to 18 minutes until golden brown and fragrant.

Notes

  • Keep ingredients cold to achieve a flaky texture.
  • Do not overmix the dough to ensure tender scones.
  • Use fresh lemon zest for the brightest citrus flavor.
  • Fold raspberries gently to avoid breaking them and creating excess color in the dough.
  • Preheat the oven properly before baking to get a perfect golden finish.
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 220
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 7.5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: lemon raspberry scones, plant-based scones, breakfast scones, vegan scones, easy baking, light scones, berry scones

Find it online: https://easyrecipeplanet.com/lemon-raspberry-scones/